Dry aged New York steak

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SmokinEdge

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Jan 18, 2020
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These were on sale a few weeks ago around $6.00lb so I picked up a couple (boneless). One to slice into steaks the other to dry age in the fridge then cut into steaks. I wrapped this one in collagen sheets and put in in the fridge for just about 3 weeks. These were maybe choice grade. The dry time made the meat darken up and get a bit sticky to the touch. The smell, while mild was very pleasant to a carnivore.
Fried these up in duck fat. Steaks seasoned with simple SPG. Then finished with butter. They went over into medium range but were still delicious for a sub grade meat.
The collagen sheets work just as well as Umaidry bags and cheaper. Posting this just for informational purposes. Thanks for stopping by.

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Thanks guys. It’s dang good. Not sure you gain a lot on prime beef, but for select or choice cuts it tenderizes and ups the flavor for sure. Just wrap them up and leave it in the fridge on a wire rack for 3-4 weeks. You lose some to trim, but its worth it.
 
Looks great! Like Jake I need to give this a try! I’ve got several choice rib roasts I’m the freezer. Wish I’d taken a couple out and started this a couple weeks ago.
 
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These were on sale a few weeks ago around $6.00lb so I picked up a couple (boneless). One to slice into steaks the other to dry age in the fridge then cut into steaks. I wrapped this one in collagen sheets and put in in the fridge for just about 3 weeks. These were maybe choice grade. The dry time made the meat darken up and get a bit sticky to the touch. The smell, while mild was very pleasant to a carnivore.
Fried these up in duck fat. Steaks seasoned with simple SPG. Then finished with butter. They went over into medium range but were still delicious for a sub grade meat.
The collagen sheets work just as well as Umaidry bags and cheaper. Posting this just for informational purposes. Thanks for stopping by.

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Looks delicious!
I had a question, what is collagen sheets? And where can one find those?
 
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That is awesome! Looks so delicious... I always wanted to try/experiment on this but what hold me back is I didn't want to loose a big portion of pretty expensive meat. It doesn't look like you had a lot of waste....
 
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That is awesome! Looks so delicious... I always wanted to try/experiment on this but what hold me back is I didn't want to loose a big portion of pretty expensive meat. It doesn't look like you had a lot of waste....
Not bad, I trim a smidge over a 1/4 inch all the way around. Some spots not quite that much. Now if you go 6 weeks or so, it gets worse, but I find 3-4 weeks as ample.
 
I recently paid a bit too much on a top loin I need to try this
 
Great looking results!
How many layers of the collagen sheet do you wrap with, and is there any drainage as the beef dries? Do you need a drip pan underneath?

LIKE

Thanks
 
Great looking results!
How many layers of the collagen sheet do you wrap with, and is there any drainage as the beef dries? Do you need a drip pan underneath?

LIKE

Thanks
I used one sheet, so some parts were double layered and others single layer. The sheet was bigger than was required for this piece but I used it all anyway. Most important thing is to make sure the sheet touches the meat with no air pockets. Wiping the surface of the meat with a damp towel is helpful in getting the collagen to stick to the meat evenly.

This is just air drying/aging under refrigeration, so no liquid is extracted and no drip pan needed. Wrap the meat, place on a elevated wire rack so air can flow around it, and then the waiting.
 
Looks delicious! Now all I need is a hunk of meat , some collagen sheets, and patience! 2 of 3 things are easily attainable!

Ryan
 
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I found collagen sheets on Amazon with free prime shipping.

The sheets are a little smaller than those in Smoking Edge's link but a few bucks cheaper, (when you factor in shipping with the "Edge" sheets).

 
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